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Jalapeño peppers filled with cheese and wrapped in prosciutto to look like mummies with olive eyes.
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Low Carb Jalapeño Popper Mummies

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 10 servings
Calories: 145kcal

Ingredients

  • 10 medium jalape ño peppers, halved lengthwise and seeded
  • 8 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 10 slices prosciutto , cut into 1/2-inch wide strips
  • 20 small black olive slices

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a medium bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder until well mixed.
  • Fill each jalapeño half with approximately 1 tablespoon of the cheese mixture, smoothing the top.
  • Wrap 2 to 3 strips of prosciutto around each stuffed jalapeño in a staggered fashion, leaving a small gap near the top for the eyes.
  • Place the wrapped peppers on the prepared baking sheet.
  • Bake for 12 to 15 minutes or until the prosciutto is slightly crisp and the peppers are tender.
  • Remove from oven and immediately press two olive slices into the cheese gap of each pepper to create mummy eyes.
  • Allow to cool for 5 minutes before serving to let the cheese set.